This is good hot, with a mushroom sauce, or cold with salad and some pickles or chutney. Simply quarter or halve the ingredients to make the right quantity for one or two people and bake in a small dish for 15-20 minutes for a one-person size, or 20-30 minutes for a two-person roast.
Serves 4 500 calories in each serving
25 g (1 oz) butter
2 tomatoes, skinned and chopped
2 large onions, peeled and finely chopped
2 tablespoons chopped fresh chopped parsley
100 g (4 oz) cashew nuts, grated
1 teaspoon mixed herbs
100 g (4 oz) hazelnuts or almonds, grated
2 tablespoons lemon juice
salt and freshly ground black pepper
12 heaped tablespoons soft wholewheat breadcrumbs
Set the oven to 200°C/400°F/Gas Mark 6. Grease a 20 cm (8 inch) square tin or shallow casserole dish. Melt the butter in a large saucepan and fry the onions gently for 10 minutes, until tender. Then add the nuts, breadcrumbs, tomatoes, parsley, mixed herbs, lemon juice and salt and pepper to taste. Press into the prepared tin or casserole dish, smooth top. Bake for 35-40 minutes. Ease the nut roast out of the tin or casserole, cut into wedges and serve.